: Shan Lin Xi, Nantou County, TaiwanCultivar
: April 26, 2022
The mountainous regions of Central Taiwan produce some of the most exquisite oolong teas in the world. These teas are often called “Gao Shan Cha” (High Mountain Tea) because the tea gardens are situated in very high altitudes compared to all other oolong tea-growing regions. The mists in the high mountains shroud the tea bushes during the peak harvesting season, facilitating the gradual growth of new tea buds and concentrating the amino acids and aromatic compounds.
One taste sensation found in superior Gao Shan Cha is what Taiwanese tea tasters refer to as Dan Bai Wei 蛋白味—"egg white’s aroma,” referencing the richness of amino acids, glutamic palate sensations and the creamy mouthfeel. This is a different expression of umami flavor.
Foggy garden, high-grown oolong teas from Taiwan have this smooth umami taste with special notes of tropical fruits and fragrant blossoms. This Shan Li Xi oolong has a fresh and vibrant green liquor from light fermentation. The balance of fruity, floral and umami is classic for this foggy and steep garden that produces stunning teas season after season.
Add 7g to a Gaiwan or Gongfu teapot (per 150ml).
Use 212°F boiling water.
Don’t rinse this tea.
Infuse 1st brew for 45 seconds - 1 minute.
Infuse 2nd brew for 30 seconds.
Repeat several times at 30 - 45 seconds, brewing until the flavor and aroma of the tea dissipates. As the tea leaves expand and unfurl, the brewing time may increase to coax out more aroma and flavor.